• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Platter of Fennel, Red Pepper, Beetroot, Wate

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 1 bn Watercress, large stems
  • Removed
  • 1 Fennel Bulb, trimmed and
  • Thinly sliced
  • 1 Lemon, in wedges
  • 2 Red Bell Peppers, thinly
  • Sliced
  • 2 md Cooked Beets, thickly
  • Sliced
  • 15 Black Greek Olives
  • 1/4 c Olive Oil


Arrange watercress on a platter. Toss fennel with a squeeze of lemon to
prevent discoloration, then arrange on the platter, along with remaining
vegetables and olives. Dress generously with olive oil, and garnish with
wedges of lemon to squeeze onto each portion.

Per Serving: Calories: 175, Protein: 2g, Carbohydrates: 8g, Fat: 16g,
Saturated Fat: 3g, Cholesterol: 0mg, Sodium: 246mg, Fiber: 3g.

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